Abstract
Method for obtaining a food product for human consumption from a chicken back piece (2), the food product comprising at least one scapula bone (3, 4) of the chicken, the method comprising the steps: inserting a knife (6) in the length direction adjacent to the backbone (5) on its first side and subsequently on its second side in the width direction (W) of the backbone (5) and cutting the meat in the first and second width direction (W) under the first and second scapula bone (3, 4); inserting the knife (6) in the width direction (W) above the backbone (5) and subsequently cutting in the length direction (L) between the backbone (5) and the scapula bones (3, 4) so that the food product (8) comprising both scapula bones (3, 4) is removed from the backbone (5).
Claims
1. Method for obtaining a food product for human consumption from a chicken back piece, the food product comprising at least one scapula bone of the chicken, the method comprising the steps: inserting a knife in the length direction adjacent to the backbone (5) on its first side in the width direction of the backbone and subsequently cutting the meat in the first width direction under the first scapula bone; inserting the knife in the length direction adjacent to the backbone at its second side in the width direction of the backbone and subsequently cutting the meat in the second width direction under the second scapula bone; inserting the knife in the width direction above the backbone and subsequently cutting in the length direction between the backbone and the scapula bones so that the food product comprising both scapula bones is removed from the backbone.
2. Method for obtaining a food product for human consumption from a chicken back piece according to claim 1, wherein the back piece comprises at least one portion from: the chicken's front back; the top of the chicken's ribcage; the front neck; the upper spine or backbone.
3. Method for obtaining a food product for human consumption from a chicken back piece, according to claim 1, the method further comprising the step: cutting the food product comprising both scapula bones in the length direction with the knife and providing two food products, each comprising one of the scapula bones of a chicken.
4. Method for obtaining a food product for human consumption from a chicken back piece, according to claim 3, the method further comprising the step: partially removing the meat from the scapula bone so that a food product is obtained having a scapula bone which partially protrudes outside the food product.
5. Food product obtained from a back piece of a chicken with the method according to claim 1, the food product comprising at least one scapula bone from the chicken.
Description
[0029] Both mentioned products according to the invention are hitherto not available anywhere else. Using special techniques with special tools makes it possible to make this unique piece of chicken butterfly & chicken cutlet available to the consumer. This is done with special tools and a special filleting technique. Producing the food product according to the invention may be performed by hand or by means of a (dedicated) machine.
[0030] FIG. 1 schematically shows the anatomy of a chicken with an indication of an area S of the location of the back piece comprising both scapula bones;
[0031] FIG. 2a in top view and FIG. 2b in cross-sectional view of FIG. 2a show the first step of the method according to the invention;
[0032] FIG. 3a in top view and FIG. 3b in cross-sectional of FIG. 3a show the second step of the method according to the invention;
[0033] FIG. 4a in top view and FIG. 4b in in cross-sectional view show the third step of the method according to the invention;
[0034] FIG. 5 shows in top view a pair of chicken cutlets, each with a scapula bone.
[0035] FIG. 1 shows a chicken 1 with its carcass. The area indicated with S is the area where the back piece is obtained.
[0036] FIG. 2a shows in top view the top side of the back piece 2 of the chicken originating from the area S in FIG. 1. In the back piece 2 a first (or right) scapula bone 3 is shown and a second (or left) scapula bone 4. Furthermore, a part of the backbone 5 of the chicken is included in the back piece 2. The back piece 2 essentially consists of meat and the aforementioned bones. In the first step of the method according to the invention a knife 6 is inserted into the back piece 2 parallel and adjacent to the backbone, the blade 7 of the knife is located near the first (right-hand) side of the backbone 5. The blade 7 of the knife 6 is easily inserted, because during insertion the blade 7 is guided to some extent by the backbone 5. Subsequently, the knife 6 and the blade 7 cut the meat on the first (right) part of the back piece 2 in the width direction (arrow) W of the back piece 2. In FIG. 2b in cross-sectional view of FIG. 2a is clearly shown, that the blade 7 is positioned adjacent to the backbone 5 and cuts the meat of the back piece 2 in the width direction (arrow) W under the first (right) scapula bone 3.
[0037] FIG. 3a shows in top view that in the second step according to the invention the knife 6 is inserted into the back piece 2 parallel and adjacent to the left-hand side of the backbone, the blade 7 of the knife is located near the backbone 5. The blade 7 of the knife 6 is easily inserted here too, because the blade 7 is also guided by the left side of the backbone 5. Subsequently, the blade 7 of the knife 6 cuts the meat on the second (left) part of the back piece 2 in the width direction (arrow) W of the back piece 2. In FIG. 3b in cross-sectional view of FIG. 3a is shown, that the blade 7 is positioned on the second (left) side adjacent to the backbone 5 and cuts the meat of the back piece 2 in the width direction (arrow) W under the second (left) scapula bone 4.
[0038] FIG. 4a shows in top view that in the third step according to the invention the knife 6 is inserted into the back piece 2 transverse to the backbone 5 in the width direction W, the blade 7 of the knife 6 is located near the top of the backbone 5. Now, the blade 7 of the knife 6 cuts the meat on top of the backbone 5 in the length direction L so that the backbone 5 is separated from the upper parts (chicken butterfly) of the back piece 2. Removal of the chicken butterfly is essentially illustrated by arrow B. In FIG. 4b in cross-sectional view of FIG. 4a is shown, that the blade 7 of the knife 6 is positioned between the backbone 5 and both scapula bones 3, 4. The blade 7 is easily inserted into the back piece 2, because on the first (right-hand) side of the back piece the incision made in the first step is available for guiding the blade 7 and on the second (left hand) side of the back piece the incision made in the second step is available for guiding the blade 7.
[0039] The chicken butterfly food product 8 is substantially the upper part of the back piece 2 including both scapula bones 3, 4, as can be seen from FIG. 4b.
[0040] The chicken butterfly food product 8 may be divided into two, essentially equal parts, by cutting the chicken butterfly from top to bottom or vice versa in the length direction L. Referring to FIG. 5, two food products 9, 10 are obtained, each comprising one of both scapula bones 3, 4 of the chicken butterfly. In the alternative embodiment shown, parts of the meat around the scapula bones 3, 4 are removed, so that a pair of food products 9, 10 is obtained having a portion of (bare, exposed) scapula bone 3, 4 partially protruding out of the food product. These food products 9, 10 having one (partially bare) scapula bone is also called a chicken cutlet.
